A sweet and healthy seasonal breakfast recipe for a lazy and cold weekend morning! Banana Pumpkin Pancakes that are gluten-free, vegan, and nut-free making them perfect for any hungry mouth that needs feeding!

I like to balance my pumpkin out with a few other things. Not to let it be outshined during PUMPKIN season, but just because it is the season of the orange orb doesn’t mean we can just forget about all other food perfections. Now, I do have a multitude of pumpkin pancakes that are ready for devouring, but we can never have too many, so another one it is!Read More

More than just banana bread. A peanut butter espresso banana bread, moist, soft, secretly nutritious, gluten-free, and vegan. A subtly sweet, buttery, quick bread to make the perfect healthy breakfast, snack, or dessert!

Normally I’d hold off on posting such a brand-spankin’ new recipe, but I received too many requests from drooling mouths to keep this one hidden! It has also come to my attention that National Banana Bread Day is coming up on the 16th, so I want you to have this banana bread recipe in your arsenal ready to go! I guess third, I’m just still pretty obsessed with this bread. There was major banana crushing 2 weeks ago in my kitchen!Read More

The greatest gluten-free vegan pancakes you will ever make. Chocolate zucchini pancakes with blueberries are a weekend essential perfected for weekend breakfast bliss. Your anticipation for weekend mornings now has more than a valid reason!

These pancakes. I should probably stop right here, leave you swooning over that stack, and not reveal my secrets. But then…what kind of food blogger would I be? A mean one, but a mean one with a damn good secret pancake recipe! I’ve debated for months on what to even call these cakes, but with the help of a good, trusted friend, we settled on Chocolate Zucchini Pancakes with Blueberries! (Since I have another “base” version that’s sans blueberries). I could have called these: The Greatest Gluten-Free Pancakes Ever or The Best Pancakes With All My Favorite Things. The last one isn’t really true though since these cakes don’t contain potatoes, apples, or cashews…these have more second tier favorites, but favorites nonetheless!

Actually, as I’m writing this, it’s a muggy Saturday morning and I’m currently sipping a cup of coffee after eating these exact pancakes (sans blueberries, but with blueberry syrup…). But when I tell you these are perfected weekend breakfast bliss on a plate, I mean it! I’ve been making these pancakes every weekend for the last 4 to 5 months. That’s, well let’s just ballpark it around 60-70 times. Am I obsessed? Yes. Will I ever get sick of these? No. Do you want the recipe? Well I hope so!

They consist of cocoa powder, banana flour, buckwheat flour grated zucchini, and of course blueberries. This combo makes the best texture for gluten-free vegan pancakes. When you use a fruit puree like applesauce or pumpkin, the pancakes can tend to be a bit too soft, gummy, kinda lacking. But when you use zucchini, you have a little texture and bulk, the banana flour is the perfect absorbent and you get more batter for your buck without using more flour, the buckwheat just tastes amazing and holds it all together, and the cocoa powder is the subtle deep undertone of love and light expansion the pancakes need. But to add a bit of pop and fun, throw in some blueberries and you get your pure perfect bliss on a plate! Soft, thick, fluffy, crisp, everything you want in 2 large pancakes for one!

If I don’t have these pancakes on the weekend I feel like I’ve missed out…big time. They are just beyond words for me. I go to bed Friday night looking forward to this morning ritual (and then again Saturday night). Wake-up, do yoga, go down to the kitchen, turn on the radio to some terrible “Today’s Top Music” countdown, gather my ingredients for the pancakes, make it all in less than 3 minutes, cooking the cakes on the stove while simultaneously cleaning the kitchen a bit, savoring the early morning, plating my cakes when they’re done, drowning them in syrups, heading back to my room and savoring that first bite. O the glory! When you find your absolute favorite breakfast, you know. I know that these cakes are mine.

I do confess, when I finally decided to write down the recipe for these pancakes, it was a bit of a struggle. I know this “combo” by heart and I don’t really measure things. I tried to be as accurate as possible though since I want you to have the same perfect pancakes bliss as I. If you think gluten-free vegan pancakes are terrible or just haven’t found a good recipe, I want you to try these. This is a single-serve recipe as that’s how I roll with all my pancakes, but you could always mix up another batch of batter when the first batch is cooking. Yes, you also need a good non-stick pan and banana flour, but that’s nothing amazon can’t solve! But it’s worth it, I promise. Like I said, a little banana flour goes a long way since you use less flour, but more liquid and thus more batter. And hey, you could also make these pancakes and these muffins with that same flour 😉

In a small bowl, combine your grated zucchini, flours* (see notes below), cinnamon, and extract. Give it a quick stir.

Add the water next. Start with ⅓ cup and then slowly add more tablespoons of water until you get a batter that is thick, but pourable and not too watery.

Grease a non-stick pan with coconut oil and allow to heat up over medium heat on the stove.

Pour half the batter on the pan, add 1 tablespoon of blueberries to that pancake, and allow to cook for about 2-3 minutes. Flip and cook another 2 minutes. Repeat same process with the rest of the batter and last tablespoon of blueberries.

Plate your cakes and top with syrups of choice and additional blueberries if desired!

Notes

To measure my flour mixture, I take out a ⅓ measuring cup, add the cocoa powder in the bottom, next layer is the banana flour, and finally I top what ever room is left with the buckwheat flour. So I do not measure tablespoons here, but eye ball it. The layer of banana flour should be most prominent.

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Now, I know it’s Monday, but this gives you the whole week to gather everything you need to make these pancakes. Promise me you will! Top them however you like, but a sweet syrup is best 😉 Before you bite in, snap a picture, then after you come out of your pancake coma of bliss, post that picture on instagram or twitter and tag me @RebeccaGF666! I want to see these cakes!

Pillowy soft Fruity Banana Coconut Pancakes for a wonderful Spring weekend breakfast or brunch. The sweetness of the season captured in gluten-free, vegan, fruit-filled pancakes will make your body, mind, and taste buds happy and filled with joy!

I decided we should have some pancakes this week. I have a bunch of very old pancake recipes that never got shared and I found this gem while I was looking through them all. I remember making these the first time. They were so heavenly and perfectly sweet! I fell in love, but when do I NOT fall in love with pancakes? These pancakes are especially good right now as well all hold dear wishes for a wonderful happy Spring season. Mother Earth begins to produce the most luscious fruit and nature’s sweetness is abound. I even treated myself to a container of fresh beautiful strawberries at the grocery last weekend. They were so lovely (and on sale!).

Fruit is really the only sweetness I need in my life. I always MUST have some sort of fruit in the morning with breakfast. An apples, pear (I have been obsessed with Bosc Pears lately), an orange, usually something whole. But now that berry season is coming, I’ll gladly wash off some ripe sweet strawberries! Apples are always in season for me (even if they aren’t), they really are one of my top 3 favorite foods. An apple a day, right?

I’m pretty sure there’s no fruit that I won’t eat. I really can’t think of one. They’re all just so perfectly crafted by the fruit gods. And the colors of fruit! O, just like spices! So vibrant, there is no way you can’t be enticed by them!

I wish I had a garden. I would grow every type of vegetable and fruit possible. Thing is, I have no idea how and the soil and ground where I live is dreadful (I’m talking my home back in NJ). So that would me some major building plant beds and what-not. Things I don’t know how to do. Gardening also seems like it takes a lot of time. But I guess it would be 100% worth it. Free food (produce is so expensive!), non-gmo, and delicious.

Every time you cook, you must get a great sense of satisfaction and be filled with pride, knowing that you grew the food you are preparing and nourishing your body with. O what a lovely thought, ground to plate….to mouth 😉 One day, when I have my own home somewhere, I am promising myself I will start a garden. Bucket list item for sure!

+ In a mixing bowl, combine the flour mixture and baking powder and give it a stir. Then add the extract, fruit puree, stevia, and coconut milk/water. Stir until you get a nice lump-free pancake batter.

+ Grease a non-stick pan with some coconut oil and place the pan over medium heat on the stove. Once hot, add 1/3 of the batter to the pan, cook for 3-4 minutes (or until the edges “dry” and little bubbles form). Flip, and cook an additional 2-3 minutes. Repeat the process with the rest of the batter.

+ To make the topping, in a small bowl combine 1/2 TB of the shredded coconut and all the protein powder. Then slowly add and stir in the water. You may need more of less, but you are aiming for a thick frosting.

+ To serve, spread a bit of frosting on each pancakes as you stack, leaving most of it for the top of the whole stack. Then sprinkle the last 1/2 TB of shredded coconut on top of it all. Now you’re beautiful fruity pancakes are ready to be devoured!

So I guess this breakfast is an all-in-one! Fruit in your main breakfast component! Eh, but I’d probably have more fruit too. Maybe top with banana slices? Sounds like a plan!

I am dying for a stack of cakes right now! Just a few more weeks until I can make pancakes in my kitchen at home again! Wooo! I plan on whipping these up for sure. I hope you’ll join me in some fruity pancakes eating as well 😉 Although, I’m jealous since you can make them sooner than me!

I think I finally realized why so many people just love their oatmeal in the morning. I know many bloggers and non-bloggers alike just have to have their morning bowl of oats. Since my stomach can be a little iffy with them and since they must be certified gluten-free, I just never really got into the whole big bowl of oatmeal craze. However over the last few months that changed once I started making batchesuponbatchesofgranola! As you can see my love for the humble oat has been increasing exponentially. But I still had yet to make a simple bowl of hot oatmeal! I needed to get on that and I was able to when the lovely folks at MyOatmeal provided me with my own custom blend of oatmeal and a package of PB Lean (which I’ll get to later).

When you enter the wonderful MyOatmeal.com site, you have the option to create your own custom blend of oatmeal (or choose a popular or seasonal blend). Obviously I wanted to create my own! There are about a gazillion (yes, that’s a word) options to choose from. You get to pick the type of oats you want, the flavorings (all non-gmo, vegan, and gluten-free), fruits, nuts, seeds, other extras, additional protein powders, sweeteners, the size of bag you want, and even how frequently you want your blend sent to you. Finally you get to name you custom blend and make it famous!

What did I choose? My oatmeal blend included: Gluten-Free Quick Oats, Black Figs, Banana Chips, Chia Seeds, Natural Cinnamon Roll Flavor, and Monk Fruit Sweetener. I called it Fruity Cinnamon Roll 😉 All I can say about it is this…BEST OATMEAL EVER! I am obsessed! It is so good! What took me so long to have oatmeal!? It is simply magic in a bowl ramekin.

This little ramekin of goodness was topped with smooth creamy peanut butter and of course a hefty dose of cinnamon. I could literally eat this everyday!

But of course, if I did that, I would miss my beloved pancakes! Which brings me to these babies. Banana Butterscotch Pancakes with Chocolate PB Lean Sauce!

First, what is PB Lean? Well, it’s powdered peanut butter of course! Just like Peanut Flour which I use all the time, only at MyOatmeal you can customize it by adding flavors and extras just like the oatmeals! I’m a chocolate lover and usually mix my peanut flour with cocoa powder. So That’s what I did with this mix. I got chocolate flavored PB Lean!

It is also great as a protein powder in smoothies and the like. But of course I used it in my pancake sauces! I used it in a with some cocoa powder and butterscotch extract in this recipe and it was fabulous! So are you ready to read the recipe for these delicious cakes and sauce? I am!

+ In a separate bowl, combine the extract, banana, and stevia. mash together very well and then pour into the flour mixture.

+ Now add the 1/2 cup of water to the flour and banana mixture and stir until you get a smooth pancake batter. Let sit while you heat a non-stick pan greased with coconut butter over medium heat.

+ Once the pan is hot, add 1/3 of the batter to the pan. Cook for 3-4 minutes, flip, and cook an additional 3-4 minutes. Repeat for the rest of the batter.

+ To make the sauce, in a small bowl combine the PB Lean, cocoa powder, and extract. Then slowly add you water. You may need more of less depending on the thickness you want for the sauce. Stir and let sit. Then top your cooked cakes with the sauce and DEVOUR!

So many good foods in this post! Oatmeal is to die for and so are these pancakes and PB Lean. Want to try it for yourself? MyOatmeal is offering my readers a 15% discount on all orders with the code: healthy15. Just use that at check out and you’ll be good to go. Get crazy and customize to your heart’s desire!

So tell me:

+ What would you put in your custom oatmeal or PB Lean blend?

+ Are you a die-hard oatmeal fanatic? Does your day just not start without your morning bowl of oats?

**I received free products from MyOatmeal for my honest review. Everything of course if my true feelings and opinions!**

Hey friends! I’m Rebecca a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! I have a strong passion for finding the beauty and happiness in life no matter what hurdles it throws at you. To me happiness is sunshine, stepping onto my yellow yoga mat, waking up at 4 am, mugs of hot tea or black coffee, and of course cooking up delicious, nutritious food!

Meet Rebecca

Hey friends! I’m Rebecca a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! I have a strong passion for finding the beauty and happiness in life no matter what hurdles it throws at you.